Blueberry Morning Coffee Cake Recipe

My Blueberry Morning Secret

I bake this cake for quiet mornings. The house fills with a sweet, cinnamony smell. It makes any day feel special.

My grandson calls it “berry confetti cake.” I still laugh at that. He would eat the whole pan if I let him. That is the best compliment a baker can get.

Why This Recipe Works

This matters because it is simple. You mix the wet into the dry. Then you fold in the berries. No fancy steps.

The topping is the magic part. Use your fingers to crumble the butter in. Getting your hands messy is half the fun. Doesn’t that smell amazing already?

A Little Kitchen Story

Once, I used frozen blueberries. I forgot to thaw them! My cake turned a funny purple color. But it tasted just fine.

This taught me a good lesson. Cooking is not about being perfect. It is about making something with love. Little mistakes often taste just as good.

Let’s Talk Toppings

The crumble on top is my favorite. It gets crispy and sweet. It is like a little hat for the soft cake.

Fun fact: The “coffee” in coffee cake just means you eat it with coffee. It does not have coffee in it! Do you like nuts in your crumble? I sometimes add chopped pecans.

Baking Together

This recipe is great for helpers. Kids love to fold in the blueberries. They make sure none get squished.

Sharing food is how we share joy. That is why this matters. A warm slice says “I care about you.” What is your favorite thing to bake with someone?

Your Turn in the Kitchen

Now you try it. Use fresh berries if you can. But frozen work in a pinch, I promise!

When you take it from the oven, let it rest. This is the hard part. But it makes slicing easier. What will you drink with your slice? I love mine with a glass of cold milk.

Ingredients:

Ingredient	Amount	Notes
All purpose flour	2 cups	For Coffee Cake
Granulated sugar	1 cup	For Coffee Cake
Baking powder	3 teaspoons	For Coffee Cake
Salt	1 teaspoon	For Coffee Cake
Unsalted butter, softened	3/4 cup	For Coffee Cake; omit salt if using salted butter
Eggs	2	For Coffee Cake
Vanilla extract	1/2 teaspoon	For Coffee Cake
Milk	3/4 cup	For Coffee Cake
Blueberries	2 cups	For Coffee Cake
Brown sugar	1/4 cup	For the Topping
All purpose flour	1/4 cup	For the Topping
Ground cinnamon	1 teaspoon	For the Topping
Butter	1/4 cup	For the Topping
Blueberries	as desired	For the Topping; optional

My Blueberry Morning Coffee Cake

Good morning, dear. Is there anything better than a warm cake for breakfast? I don’t think so. This blueberry coffee cake is my favorite. It’s sweet, but not too sweet. The berries pop with juicy flavor. I love making it on lazy weekends. The smell fills the whole house. It reminds me of my own grandma’s kitchen. She always had something baking. Let’s make some new memories together, shall we?

First, we gather our things. Preheat your oven to 350 degrees. Grease a 9-inch square pan well. I use a little butter on a paper towel. Now, for the cake batter. In a big bowl, sift the flour, sugar, baking powder, and salt. This keeps our cake light and fluffy. Add the soft butter, eggs, vanilla, and milk. Mix it on low speed for two minutes. Just until it’s all smooth and happy.

Step 1: Gently fold in two cups of blueberries. Use a big spoon and be kind. You don’t want to smash them all. Pour this beautiful purple batter into your pan. Spread it out to the corners. (A hard-learned tip: Toss your berries in a spoonful of flour first. This helps them stay put and not sink!)

Step 2: Time for the best part—the crumble! In a smaller bowl, mix flour, brown sugar, and cinnamon. Now, use your clean fingers. Pinch in the cold butter until it looks like crumbs. I love this part. It feels like playing in sand. Sprinkle this over the batter. Add a few extra blueberries on top for looks.

Step 3: Bake it for 35 to 45 minutes. Your kitchen will smell amazing. Check it with a toothpick. If it comes out clean, it’s done. Let it cool just a bit. I still laugh at how my grandson tries to eat it straight from the pan. Serve it warm. Do you prefer cake for breakfast or dessert? Share below!

Cook Time: 35–45 minutes
Total Time: 55 minutes
Yield: 9 servings
Category: Breakfast, Baking

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes. Here are three fun ways to dress it up. Each one brings a different smile to the table.

Lemon Zest Sunshine: Add the zest of one lemon to the batter. It makes the blueberries sing a brighter song.

Peach & Blueberry Dream: Use one cup blueberries and one cup diced fresh peaches. Summer in every bite.

Almond Crumble: Swap half the flour in the topping for almond flour. Add a handful of sliced almonds on top. So crunchy and nice.

Which one would you try first? Comment below!

Serving It Up Just Right

This cake is wonderful all by itself. But sometimes, I like to make it fancy. For a special brunch, add a dollop of whipped cream. A spoonful of plain yogurt on the side is lovely, too. It’s a nice, tangy contrast. If you’re having it for dessert, warm it slightly. Then, place a scoop of vanilla ice cream right on top. It melts into the crumble. Oh my.

What to drink? A cold glass of milk is always perfect. It’s a classic for a reason. For the grown-ups, a hot cup of coffee with cream pairs beautifully. The bitter coffee and sweet cake are best friends. Which would you choose tonight?

Keeping Your Coffee Cake Cozy

Let’s talk about keeping your cake happy. Once cool, wrap it tightly. It will last three days on the counter. For longer, freeze it. I slice it first and wrap pieces individually. This way, you can grab one slice anytime.

To reheat, a quick zap in the microwave works. For that fresh-from-the-oven feel, use your toaster oven. I once froze a whole cake for my grandson’s visit. He was so happy to have a warm slice with his milk.

Batch cooking matters for busy mornings. Make two cakes and freeze one. You’ll thank yourself later. A ready treat makes any day feel special. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dry? You may have overmixed the batter. Mix just until the flour disappears. I remember when my first cake was like a brick. I learned to be gentle with the batter.

Are all your blueberries at the bottom? Toss them in a little flour first. This little coat helps them stay put. Are your crumbs not crumbly? Your butter might be too soft. Use cold butter and your fingertips.

Fixing these issues builds your cooking confidence. A better texture means a more delicious bite every time. Which of these problems have you run into before?

Your Coffee Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite one-to-one gluten-free flour blend. It works just fine.

Q: Can I make it ahead? A: Absolutely. Mix the dry crumb topping the night before. This saves you time in the morning.

Q: What if I don’t have blueberries? A: Try raspberries or chopped apples. Use what you have on hand.

Q: Can I double the recipe? A: For sure. Use a 9×13 inch pan. Just bake it a few minutes longer.

Q: Any optional tips? A: A dash of lemon zest in the batter is lovely. Fun fact: The crumb topping is also called “streusel.” Which tip will you try first?

Bake, Share, and Enjoy

I hope this cake brings a sweet start to your day. Baking is about sharing joy. I love seeing your kitchen creations. It makes me feel like we’re neighbors, sharing a recipe over the fence.

Please show me what you made. I would love to see your beautiful cake. Have you tried this recipe? Tag us on Pinterest! Your photos always make me smile. Now, go enjoy a warm slice.

Happy cooking!
—Anna Whitmore.